As I sit here and type this, I am bundled up in a burrito of blankets by my fire place, and it's surprisingly lovely. With winter breezes creeping in, it feels like I am adding one more article of clothing with each day that passes. As I have learned to invest in a capsule wardrobe, I've been daydreaming of the layering pieces to add this winter. I love the look of a garment coming out from under a coat, or the simplicity of a simple wool scarf or beanie. These are a few images of winter wardrobe inspiration from Elizabeth Suzann and Parc. What are you looking forward to wearing this winter?
This was the first fall I was able to slow down and notice the changes happening outside, rather then just wake up one day to notice all the leaves were gone, and it was especially lovely being up in the mountains. Colorful trees lined the streets winding down into town, and the crisp chill in the air was refreshing after the warm summer days. Being away from the busyness this year has given me time to just be myself and experiment in my kitchen, and I especially loved making this recipe.
Growing up, I never ate the pumpkin flavored desserts and I only recently realized I have years to make up for missing out on them. So naturally this season I can't stop baking pumpkin scones, pies, breads, and one of my favorites - pound cake!
I've been getting together the list for this year's Thanksgiving dessert spread, and after trying this, it will most likely become a tradition. With the light icing traces down the sides, to the seasonal taste of the pumpkin and spices used, I simply bake this cake when I want my home to smell like fall.
2 1/2 cups granulated sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 ground cloves
15 ounces of pumpkin
2 cups sifted confectioner's sugar
4 tablespoons of melted butter
2 tablespoons of milk
1. Heat your oven to 350°F
2. Combine your granulated sugar and oil in a stand mixer until well blended. Add the egs, one at a time and making sure you're beating well after each egg.
3. Combine all of your dry ingredients in a bowl and make sure they are all mixed throughly. Then add one cup of your mixed dry ingredients alternating with your pumpkin to your egg mixture, beating well after each addition.
4. Grease and lightly flour a 10 inch pound cake pan and transfer your mixed batter to it. Make sure your batter is level in it.
5. Bake for 60-65 minutes, of until you can insert a toothpick towards the center and it comes out clean. Cool for 10 minutes before inverting it to a wire rack and remove the pan to cool completely.
6. To make your icing: melt your butter in a pan or bowl in your microwave and add your sifted 2 cups of confectioner's sugar into your melted butter. Add your 2 tablespoons of milk and whisk until it is smooth and consistent.
8. Once your pound cake is fully cooled, you can add your icing. I typically let it cool fully and before topping it with icing I stick it in the fridge for 15 minutes just to be sure. You can either spoon it on the top edges, or pipe it on - whatever you are comfortable with!
9. Slice it up and enjoy. I love mine with homemade vanilla bean ice cream!
If you give this recipe a try, I would love to see! You can use the tag #elegantmornings on your Instagram photos to share your homemade creations, and the craft behind intentional living.
Erica of Yes Ma'am Paper + Goods is one of my favorite people to work with. Her talent is incredible, and she creates the most calming and comfortable learning environment with her classes, The Craft of Hand Lettering. I loved flipping through these photos that Morgan Blake took from our Fall event.
We started the morning with coffee and pastries, as the attendees were welcomed to the beautiful space. Each student had their place marked with a hand lettered pumpkin paired with their tools for the day. Erica started the class with an introduction of herself and her company, following with different exercises to warm up before matching the ink to the paper. My favorite was when they freely scribbled with crayons - adults don't get to do that as much as we probably wish we could. By the end of the class, student's were amazed by what they were able to create on a piece of paper with their hands.
This class was offered in two parts, so after the morning class of learning the basics, we all enjoyed the fall breeze with a rooftop lunch over looking the city. LottaFrutta provided the most delicious sandwiches, fruit cups (how cute are the tiny heart toppers) and hibiscus tea. I am still day dreaming about it all.
Not only did the students become more familiar with the beautiful hand lettering they were capable of, but they went home with the most beautiful tools and treats form the class as well. My favorite part of the class had to be at the end, when Erica had each student write "beautiful." Morgan snapped polaroids for the students with their piece to take with them.
I was honored to be a small part of this class and watch as Erica teaches. Her passion to share The Craft of Hand Lettering is evident when you sit in front of her with a piece of paper and an ink well. The energy of the class was such a great mix from the light, airy, fall styled space, and the students who filled up the room.
Photographer: Morgan Blake | Event Stylist: Xanna Kidd | Space: The Wingman Collective | Coffee: Octane Coffee | Custom Pen Pouches: Heirloomed | Tools: Yes Ma'am Paper + Goods | Lunch: LottaFrutta | Pastries: Mae's Bakery | Totes: HelloLunch Printing | Paper Goods + Hand Lettering: Yes Ma'am Paper + Goods | Teacher!: Erica Loesing of Yes Ma'am Paper + Goods
I have always admired ceramics, working on the wheel, and sculpting. I am even eager to give it a try myself. I met Charlotte Smith at a local market highlighting the makers and creatives of Atlanta, GA last March, and was instantly in love with her work. Her pieces are unique, modern and minimal. Her craft comes from her background of a family filled with makers, and she went on to study Fine Arts with an emphasis in sculpture at Mississippi State University.
I was honored to get to hang out in her studio and see a little behind the scenes of her precess and work.. Check out our Giveaway at the end of the post to win a set of three prep bowls!
"After my pieces have been completed, I finish them off with a set of stamps my grandfather used throughout his life making dog tags for his many hunting dogs. These stamps are a reminder of his lifestyle and his way of practical living, to be thoughtful of materials and that consumption rarely makes you full." - Charlotte
Charlotte Smith Studios x Elegant Mornings Giveaway
Win a set of three prep bowls made by Charlotte, perfect for your kitchen or as a gift! To enter the giveaway, simply sign up for both Charlotte Smith Studios Newsletter and the Elegant Mornings Newsletter - no spam, we promise! Subscribe to both newsletters by Friday, October 2nd at 11PM for your entry. See specific details below.
*Winner will be contacted through email by October 6th. We ship your prize directly to you. Entries from the continental US only (for shipping reasons).
The leaves are already starting to fall up here in the mountains, and as much as I will miss the days of jumping in the lake, getting freshly picked peaches from the market, and late night bon fires, I love the way we romanticize autumn, and how people fall in love the idea of change with each season.
Although I am guilty of eating it all year round, I run to the kitchen and bake an apple pie when the crisp air announces autumn's arrival. This recipe is one of my favorites, and I've been excited to share it since shooting it last spring with Ellen Adkins. It's easy, and a steady crowd favorite.
6 apples - I suggest Fiji or Pink Ladies
Juice from half of a lemon
1/2 cup brown sugar
1/3 cup granulated sugar
2 tablespoons of flour
1 teaspoon of cinnamon
Pie Crust - choose your favorite recipe, or you can use the store bought dough.
1. Heat your oven to 450°F
2. Peel and slice your apples. I suggest thin slices - but you can have them at any thickness and size you would like.
3. Add your apple slices, dry ingredients, and lemon juice in a bowl, and mix your ingredients together until the apples are evenly coated in sugar-y goodness.
4. Lightly flour a work surface and turn your pie dough out onto it. Flour the top of your dough and roll out gently to desired thickness. Make sure the size of it will give you some extra dough over the sides to trim. Roll out two if you want to top your pie with a full crust, too.
5. Place your rolled dough into your ceramic pie plate and with a fork, poke the bottom of your crust through out the bottom. Then spoon your mixed apples into your curst until it fills to the top. (If you have left over apples, I love saving them in the fridge to heat up on the stove top later.) You can cover your pie with a full crust, or cut your crust into strips. I choose to do the full curst because lets face it - it's one of my favorite parts.
6. Once you place your crust on top, get a small bowl of cold water next to you on your work space. Dip your finger in the water as you trace around the edge of your pie plate to act like a glue for both sides of your crust. Once your crust is sealed all the way around, you can trim your edges and proceed with whatever "design" you would like to do for your pie edges. Here are some interesting ideas!
7. In a small mixing bowl, crack your egg, add one tablespoon of cold water and whisk together. Once your pie is ready, take a pastry brush and brush your egg wash on top of it. If your pie is fully covered with a curst, take a knife and cut four slits in the top of your pie.
8. Place your pie in the preheated oven for 40-45 minutes. Once it is done baking, let it cool fully on a cooling rack, then serve!
*Photos by Ellen Adkins
I am finally starting to feel settled in at the cabin, and getting the hang of my new routines. Like on Mondays, I pick up fresh eggs from the farm after getting breakfast at the bakery. On Tuesdays, I gather up wildflowers for the house and bake bread. I spent the day Wednesday cleaning and reorganizing the house.
These are some of my favorite corners of my home: my nightstand, bed, bathroom counter, and my plants. Typical. It's simple, quiet, and I love the way the light floods in through the windows during the afternoons. Now to make some sort of Thursday tradition, probably involving pastries and setting the table for dinner.
I have learned over time that there are three main ingredients that have to be up to a certain par: olive oil, salt, and butter. These three things can make or break a recipe; and man oh man did Banner Butter really make these buttermilk biscuits.
Banner Butter is a small-batch butter company based out of Atlanta, GA. They make their butter with slow cultured cream from hormone-free, grass fed cows with no added flavoring. I have never had another butter like it, and after having it for the first time last month, I knew I had to make buttermilk biscuits with their Sea Salt flavored butter.
Here's my new morning go-to biscuit. They're quick, easy, and when made with Banner Butter, they're slightly addictive. I made extra so I would have to eat them throughout the day. Bummer, right?
2 cups unbleached, all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup (56 grams) Banner Butter, cut into small pieces
(230 grams) buttermilk
1. Heat your oven to 425°F
2. Mix the flour, baking powder, and salt together in a large mixing bowl.
3. Use your fingers to cut the butter into your dry ingredients until it's all mixed together.
There may still be small pieces of butter, as long as they are as small as you can get them.
4. Now add your buttermilk. Stir all of your ingredients together until your dough is is
fully mixed. It should be sticky, rather then dry or wet.
5. Lightly flour a work surface and turn your dough out onto it. Flour the top of your dough
lightly and gently kneed a couple times. Next, roll your out gently (it’s crucial for this to be
gentle so you can have your layers in your biscuits) using a wooden rolling pin. Roll your
dough to about an inch thick.
6. Using a floured biscuit cutter, cut your biscuits. Be careful with the edges, if you smash them,
your biscuits may not rise properly. Gather and re-roll the scraps until you have used all of
your dough up, place your cut biscuits on a baking sheet with a silicone mat, or parchment
paper. You want to place them close enough to where they are touching - this will help with
the ring process in your oven.
7. Bake your biscuits for 10-15 minutes. The time can depend on the weather, your oven, or the
size of your biscuits. So don’t worry if you have to add a little more time, or take some away
after experimenting a few times.
8. Once fully baked, add more butter to melt in your biscuit layers, drizzle some local honey, or
spread some homemade jam in the middle.
If you know me, you know my love for pies. I tend to bake them most in the fall and winter, but when you pick a basket full of berries from your yard in the summer time, you change up your rules and make a few hand pies to share.
Our mountain roads are lined with berries, and I grabbed a basket of strawberries at the market down the street to add to them as well. Topped with a honey glaze, and this summer dessert is ready for on the go, to share with friends, or bring to a picnic.
First, I made my filling. With the mixed berries and strawberries chopped up, add 1/4 cup of sugar, 1 tbsp of flour, and juice from half a lemon. Other options for fruit fillings are peaches, apples, blackberries, or raspberries.
For the pie crust, everyone is different with their favorite recipe. This one is a kept secret, but any recipe will do and I say the flakier, the better. Roll out your pie dough, and cut into circles. They can be as big or small as you want them to be, but I used a cutter with a 4 inch diameter.
Then you want to fill your hand pies. Scoop about one spoonful of your filling into the center of your circle. Take a pastry brush and line the edges with an egg wash - consisted of 1 egg and 1tbsp of chilled water. Fold your pie over into a half circle like pictured, then take a fork to the edges to close up your hand pies. Top your pies with a light coat of your egg wash, and place in the oven at 375 degrees for 25 minutes.
Once your pies are out of the oven, let them cook on a drying rack. While they are cooling, you can start making your filling. Combine 1 cup of shifted powdered sugar, 1tbsp of lemon juice, and 1/4 cup of hot water and 2tbsp of honey in a bowl and stir until smooth. Feel free to add more powdered sugar until you get the constancy desired. Once your pies are cool, take a spoonful of your glaze and drizzle over each pie. I suggest having a silicon slipmat underneath to help the glaze drip off the edges properly. Let them sit, and once the glaze has settled, they are ready to pack or serve!